- 2 cups Tipo 00 flour
- 4 whole eggs, plus 2 yolks
- 1 tsp extra-virgin olive oil
- Kosher salt
Put eggs and yolks in a bowl - lightly beat.
Make well of flour and oil. Using the fork, begin to incorporate the flour into the egg mixture. Begin kneading with hands until smooth and supple dough.
Wrap dough in plastic and let rest for 20 mins. If using immediately do not refrigerate.
Roll and cut the pasta into desired shape.